Sharing is caring – so here’s one of my faves! Eggless salad made out of….chickpeas! You can use tofu in place of chickpeas if you prefer!! (just press and drain, then use the same way).
This is the simple version – other toppings I’ve used in the past are green onions, dill, microgreens, diced carrots, etc. One of my favourite things about the warmer weather is making sandwiches to eat outside! And as a kid, egg salad sandwiches were on my list of favourites, but as I moved on my journey into vegetarianism, I ate them less, then when I really forced myself to learn the horrific truth of the chicken/egg industry, I was done. Full stop. For any new vegan, it takes a while to learn the brands that are safe, as even though something may seem like it doesn’t contain eggs, has some form of it. The vegan options are growing so fast and the vegan egg is booming! From pre-made products such as VeganEgg, Bob’s Red Mill Egg Replacer, and Canada’s own, Eggcitables (Canada). A pantry staple that is a great alternative for baked good is good ol’ flax seeds!!
Now, if you truly want to make this resemble the flavour of eggs, you need to get this special ingredient, Kala Namak ~ otherwise known as Black Salt. This is often found at South Asian stores. I’ve found it in our two local shops in my city, a Middle Eastern one and a Mid-Eastern, South Asian and African food store. So I’m guessing if you have any of those stores – check them out!
This recipe is great to make a giant sandwich with. It’s also great just on it’s own, or added to a big salad bowl. And for those haters in your life that always ask, well where do you get your protein? If you make 2 big sandwiches with this recipe, you’ll be eating 1/2 C of chickpeas and that alone contains approximately 17g of protein! (As well as: 2g of fat, 148 calories and only 17g of carbohydrates!



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